Vegan Mochi Pancakes
Indulge in the chewy, fluffy perfection of Vegan Mochi Pancakes—an irresistible fusion of Japanese mochi texture and classic breakfast favorites. Crafted with glutinous rice flour and a hint of vanilla, these delightful pancakes offer a subtly sweet taste and a satisfyingly bouncy bite that's entirely plant-based. Perfect for breakfast or brunch, they’re quick and easy to make, requiring only 10 minutes of prep time and basic pantry ingredients like almond milk, sugar, and baking powder. Top them off with maple syrup and fresh fruit for a vibrant, gluten-free treat that’s both decadent and wholesome. Whether you're searching for vegan-friendly recipes, unique pancake ideas, or healthier twists on classic comfort foods, these pancakes are sure to impress!
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Recipe Information
Ingredients
- 1 cup Glutinous rice flour
- 0.5 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Sugar
- 1 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Neutral oil (like canola or vegetable oil)
- For serving Maple syrup
- For serving Fresh fruit
Instructions
In a large mixing bowl, combine the glutinous rice flour, all-purpose flour, baking powder, salt, and sugar. Whisk these dry ingredients together until fully blended.
In a separate bowl, mix together the almond milk, vanilla extract, and neutral oil until well combined.
Slowly pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. The batter should be slightly thick but pourable.
Preheat a non-stick skillet over medium heat. Lightly grease the skillet with a small amount of oil if necessary.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes carefully and cook the other side for another 2-3 minutes, or until golden brown.
Repeat with the remaining batter, adjusting the heat as necessary to avoid burning.
Serve the pancakes warm, drizzled with maple syrup and topped with your choice of fresh fruit.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1643 mg | 71% | |
| Total Carbohydrate | 259.1 g | 94% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 98.8 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 456 mg | 35% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 417 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
